Well, I don't know about almost as good, but it's pretty darned good. Just different. I do PC in a very similar manner, molded in baby muffin tins. I make two sauces, a fruit sauce, and a cream sauce, pouring a little of each onto the plate, and working a varigated interface with a toothpick -- the panna cotta goes onto the pool of fruit sauce, and the tuile (in a fluted tulip-like shape) is layed on its side in the cream sauce, with berries spilling out of it. It's like double contrast.
post #16 of 25
9/24/07 at 6:04pm






